Search Results - Osako, K.(Nagasaki-ken. Inst. of Fisheries (Japan))

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  1. 1
    Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development

    Differences in free amino acid composition between testis and ovary of sea urchin Anthocidaris crassispina during gonadal development by Osako, K.(Nagasaki-ken. Inst. of Fisheries (Japan)), Fujii, A, Ruttanapornvareesakul, Y, Nagano, N, Kuwahara, K, Okamoto, A

    Published in Fisheries science
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  2. 2
    Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage

    Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerel Trachurus japonicus surimi during frozen storage by Osako, K. (Nagasaki-ken. Inst. of Fisheries (Japan)), Hossain, M.A, Kuwahara, K, Nozaki, Y

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  3. 3
    Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy [Engraulis japonica] and rabbit fish [Siganus fuscescens]

    Quality aspect of fish sauce prepared from underutilized fatty Japanese anchovy [Engraulis japonica] and rabbit fish [Siganus fuscescens] by Osako, K.(Nagasaki-ken. Inst. of Fisheries (Japan)), Hossain, M.A, Kuwahara, K, Okamoto, A, Yamaguchi, A, Nozaki, Y

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  4. 4
    Year-round gelation characteristic of bassy chub Kyphosus lembus meat

    Year-round gelation characteristic of bassy chub Kyphosus lembus meat by Osako, K.(Nagasaki-ken. Inst. of Fisheries (Japan)), Hossain, M.A, Kawashima, A, Kuwahara, K, Okamoto, A, Nozaki, Y, Tachibana, K

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